响应面法优化沙棘葡萄果冻的制备工艺

Optimization of Sea Buckthorn Grape Jelly Process by Response Surface Methodology

以葡萄汁和沙棘汁为主要原料,卡拉胶和魔芋胶组成的复合胶为凝固剂,研制1种既有营养价值又适合大众口味的沙棘葡萄果冻。以感官评分为评定标准,采用单因素及响应面实验对沙棘葡萄果冻的制备工艺进行优化。结果表明,制备沙棘葡萄果冻的最优配比是沙棘添加量为5.0%、葡萄添加量为7.0%、白砂糖添加量为9.0%、总用胶量为1.60%、卡拉胶和魔芋胶添加量的比例为5∶3、柠檬酸添加量为0.10%。通过最佳配比制得的果冻口味独特且有益健康。

Using grape juice and sea buckthorn juice as the main raw materials and a compound gum composed of carrageenan and konjac gum as the coagulant,we have developed a sea buckthorn grape jelly that is both nutritious and suitable for popular taste.The preparation process of sea buckthorn grape jelly was optimized using single factor and response surface methodology with sensory evaluation as the evaluation criterion.The results showed that the optimum ratio for the preparation of sea buckthorn grape jelly was 5.0%for sea buckthorn,7.0%for grape,9.0%for sugar,1.60%for total gum,5∶3 for the ratio of carrageenan and konjac gum,and 0.10%for citric acid.The jelly obtained through the optimum ratio is unique in taste and healthy.